Smoked Beef Wellington
A classic Beef Wellington that gains a deep smoky note through cold smoking before wrapping. The beef tenderloin is first seared, then cold smoked, and finally baked in puff pastry. The result is an incomparable combination of tender meat, smoky depth, and crispy crust.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesRub the beef tenderloin with salt, pepper, garlic powder, and thyme. Sear in a very hot pan with olive oil on all sides until an even crust forms. Allow to cool completely.
Smoking
60-75 minutesPreheat smoker to 80-100 °C and add beech and cherry wood chips. Place the seared fillet on the grate and smoke until an internal temperature of 38-40 °C is reached. Allow to cool completely again.
Wrapping
20 minutes + 30 minutes chillingBrush the smoked fillet thinly with Dijon mustard, place on prepared duxelles and Parma ham, and roll tightly in puff pastry. Rest the roll in the refrigerator for at least 30 minutes.
Final Baking
25-30 minutesPreheat oven to 200 °C. Brush the Wellington roll with egg yolk and bake until the puff pastry is golden brown and a core temperature of 54-57 °C is reached. Rest for 10 minutes, then slice.
Pro Tip
Let the meat cool completely after smoking before wrapping in puff pastry to prevent the pastry from becoming soggy.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.